Baked Lamb & Oregano Meatballs
Ratings
Lamb mince makes a great change. Add some oregano and you know you are onto a winner.
Prep time
15 min
Skill level
Easy
Cook time
25 min
Serves
4
Nutritional information per serving
Carbohydrates
13.7
g
Energy
536.7
kcal
Fats
39
g
Fiber
3.7
g
Protein
29.4
g
Saturated Fats
17.1
g
Sodium
939.3
mg
Sugars
8
g
INGREDIENTS
INGREDIENTS FOR
4 SERVINGS
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METHOD
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Step 1Preheat oven to 250°C/ 230°C fan forced. In a large bowl combine mince, egg, oregano, cumin and MAGGI Apricot Chicken Recipe Base; mix well to combine. Using wet hands, roll 2 tablespoons at a time into balls.
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Step 2Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat. Cook meatballs, in batches, turning frequently, for 5 minutes or until browned. Place in a 2.5L ovenproof dish and set aside.
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Step 3Heat remaining oil in a medium saucepan over medium heat. Add garlic, harissa and tomato puree, season to taste and stir to combine. Bring to the boil and cook for 5 minutes or until slightly reduced.
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Step 4Pour sauce over meatballs and top with the mozzarella. Bake for 15 minutes or until golden. Serve with a leafy green salad.
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